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Spanish omelet

OIL USES: Fry
CHARACTERISTICS:Lactose-free

INGREDIENTS

SERVINGS: 4
  • 2 onions
  • 2 pounds potatoes
  • 6 large eggs
  • GOYA® Puro Olive Oil
  • Salt and pepper to taste

PREPARATION

1
First, peel and finely chop the onions.
2
Then peel and dice the potato.
3
In frying pan, pour two or three tablespoons of GOYA® Puro Olive Oil and when hot, add the chopped onion and cook until soft. Place on one side.
4
Next add enough GOYA® Puro Olive Oil to fry the potatoes and when the olive oil is hot, add them to the pan.
5
Stir with a slotted spoon so they are evenly cooked and remove from the heat when soft.
6
Crack the 6 eggs into a large bowl and beat with a fork.
7
Next add the onion and potatoes to the beaten egg and salt to taste.
8
Now, in the same frying pan remove most of the olive oil and when the pan is hot, add the potato, onion, and egg mix.
9
Allow the tortilla to cook on one side and when the egg has set flip it over, using a flat plate, and cook it on the other side.
10
Lastly, leave it to cook until the egg is well set and remove from the heat. If you prefer a Spanish omelet that is rawer in the middle, we recommend you don’t cook it for more than 1 minute on each side.

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